'Maggi' Cook-in Bags

wango2

wango2

wango2

Associate
Joined
5 Jun 2004
Posts
217
Location
Barnsley
Has anyone tried these? I did some pork ribs in the 'Smoky BBQ' bag that they do and left them in for 2 hours on a slightly lower temperature than specified. When they came out I pasted on some BBQ sauce fairly thickly with a pastry brush and finished them under the grill. The results were amazing for such a little amount of effort and while I'm sure don't match an authentic rib place, definitely beat a lot of the chain restaurants.

No pictures but am doing them again next weekend, they were so nice and easy I immediately limited myself to once a month. :D
 
aye the paprika one is canny :)
Took a bit of a gamble with the BBQ ribs one.... put a loada chiken and pork in it lol :p

Turned out not too bad
 
Glad it's not just me that likes these, I've got one of the salmon and dill ones and a crispy chicken one to try. Should be interesting :D
 
morrisons have them all the time for 50p a bag, pack of chicken or ribs, 50p bag pack of maggi and some rice or wedges with garlic dip and you have some fantastic cheap Saturday night movie food with some beers.

i do find there is not enough of a difference between the paprika and the garlic chicken though, sauce is very strong but the garlic one just doesn't have enough of differance.
 
I don't think I could eat that many ribs...

Preheat oven to 180°C (160°C for fan ovens), Gas Mark 4. Do not exceed this maximum temperature. Tear open the top part of the sachet and remove the cooking bag (the tie is folded with the bag). Open out the bag and add approx. 880kg-1kg pork ribs. Tip the seasoning from lower part of sachet into the bag.
Click to expand...
 
2 cups cooked Basmati rice (you can also use leftover rice)
4 large ripe tomatoes cut into cubes
2 tbsps vegetable/ canola/ sunflower cooking oil
1 tsp mustard seeds
1 large onion chopped fine
2 green chillies slit lengthwise
2 tsps coriander powder
1 tsp cumin powder
1 tbsp garam masala
Salt to taste

Heat the oil in a deep pan and add the mustard seeds and green chillies. When they stop spluttering add the onion and fry till soft.
Add the tomato and mix well. Cook till the tomatoes turn pulpy.
Add the coriander, cumin and garam masala powders, salt to taste and mix well. Cook on a low flame for 3-4 minutes, stirring frequently.
Turn off the fire and add the rice. Mix well.
Serve with poppadums.
 
Kanifee said:
2 cups cooked Basmati rice (you can also use leftover rice)
4 large ripe tomatoes cut into cubes
2 tbsps vegetable/ canola/ sunflower cooking oil
1 tsp mustard seeds
1 large onion chopped fine
2 green chillies slit lengthwise
2 tsps coriander powder
1 tsp cumin powder
1 tbsp garam masala
Salt to taste

Heat the oil in a deep pan and add the mustard seeds and green chillies. When they stop spluttering add the onion and fry till soft.
Add the tomato and mix well. Cook till the tomatoes turn pulpy.
Add the coriander, cumin and garam masala powders, salt to taste and mix well. Cook on a low flame for 3-4 minutes, stirring frequently.
Turn off the fire and add the rice. Mix well.
Serve with poppadums.
Click to expand...

Thanks very much! It sounds delicious :D
 
These look quite interesting, I might end up trying them. I've been pretty damned lazy with my cooking since I moved out - more beans on toast than you can imagine!

Do you need to buy the meat separate I take it?

seabiscuit said:
Went into their shop in Munich earlier this month. Had no idea they made such a range of sauces and "stuff". Couldn't understand what much of it was mind you.
http://www.flickr.com/photos/bhanu/2694332110/ <--Not my photo.
Click to expand...
Photo made me lol, "Kochstudio".
 
Aye the meat is to be purchased separate, you cant get much easier, as said above ribs and wedges is fantastic and any of the chicken ones go with rice.

the Sizzling steak and caramelized red onion is pretty tasty but that is not a bag one so takes a little more effort but still only around 15-20 minutes total cooking time. also fantastic with plain white rice.
 
You must log in or register to reply here.
Back
Top Bottom